Crepe Meets Funnel Cake-Style Pancakes – a delicious recipe with flour, salt, milk, eggs, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add all ingredients except berries and sugar to a blender and blend until combined. Let batter rest for at least 5 minutes.
2
Heat 1/4 inch canola oil in a large skillet over medium heat (may need to be lowered as you're cooking if they pancakes start to brown too quickly).
3
When oil is hot, pour batter in to create small (3-4 inch) pancakes. Wait about half a minute, then cover the surface with a layer of berries.
4
Pour a teaspoon or so of extra batter on top of berries (to hold them in place while flipping).
5
When the bottom and edges are golden brown and puffy, flip the pancakes carefully and cook another minute or two.
6
Sprinkle with sugar and serve warm.
401
kcal
Calories
22
g
Fat
32
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup flour, 1 dash salt, 1 1/2 cups milk, 4 large eggs, and more.
Yes, Crepe Meets Funnel Cake-Style Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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